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Pinoy Scrambled Eggs

Scrambled Eggs are perfect for breakfast. I like regular scrambled eggs with either pancakes or toast. Sometimes I try to make the Filipino version of scrambled eggs which I call Pinoy Scrambled Eggs – and I love to eat it with Sinangag, which is the Filipino version of garlic fried rice. I also love to have this with banana ketchup.

Making your own Pinoy Scrambled egg is quick and easy. All you need to do is prepare all the ingredients beforehand and you should be done in no time. The three main ingredients for this recipe are eggs, onion, and tomatoes. Make sure to beat the eggs well until it has that light yellow color all throughout. I prefer to mince (chop into fine pieces) the tomatoes and onions to make the dish look pretty. It also helps to easily extract the flavor from these ingredients. There is one big difference between scrambled eggs and omelets. At the top of your head, can you determine what it is? It has nothing to do with the ingredients since both dishes can use the same ingredients – but if you answer something related to how each dish is cooked then you are correct.

Omelets can be cooked in many ways. Ingredients can be mixed with beaten eggs before cooking the mixture all at once in the pan. Sometime, the beaten eggs are poured first until it becomes firm enough; the other ingredients are placed on top of one part of the egg afterwards and the egg is folded to secure it. Scrambled egg, on the other hand, is cooked by continuously stirring the beaten egg on the pan until it becomes firm. As for this Pinoy Scrambled Egg Recipe, I sautéed the onions and tomatoes first before pouring-in the beaten egg – I then stirred the mixture until the eggs got firm like the image that you see above.

This Pinoy Scrambled Egg Recipe shows you how I do it. I know that you have your own way, and it can even be better than mine. Can you tell us how you do scrambled eggs?